Rigoberto “Rigo” Cervantes hails from Guadalajara, Jalisco, Mexico, the birthplace of tequila. Introduced to agave spirits at a young age, Rigo and his brother discovered where his parents hid the tequila and mezcal, and tasted a little bit of everything. It was only when he moved to New York City in 2005, and started to work in the restaurant industry, that Rigo began to understand what a versatile and popular spirit tequila is. Following stints as a busboy and waiter, Rigo began working as a bar back under the tutelage of his cousin Alex Valencia and Miguel Aranda who introduced him to a new world of agave-based spirits and flavor combinations.
Rigo eventually became a bartender at Yerba Buena in the East Village where he worked for several years and fine-tuned his mixology skills. In 2015, Rigo helped to open La Contenta, the Lower East Side restaurant-bar which specializes in alternative agave spirits such as raicilla, bacanora and sotol. Rigo brings his passion and dedication to La Contenta where he works as a manager and bartender.